Description

This light banana mousse is a fruity and refreshing dessert, perfect for finishing a meal on a sweet and light note. I often prepare it for birthdays or family brunches, because it is very easy to make and always pleases a lot. The banana brings a natural sweetness, while the light sour cream and the whipped egg whites give it an airy and smooth texture. A little white rum enhances the flavors, and the lemon juice brings a touch of acidity that balances everything. A real fruity delight!

Ingredients (8 ingredients)

4 piece bananas

25 cl light sour cream

2 piece egg whites

0.5 piece lemon

30 g sugar

3 cl white rum

2 packet vanilla sugar

1 pinch fine salt

Preparation (6 steps)

Preparation of the bananas

Thermomix® Setting

20 sec/Speed 8

Peel 4 bananas and cut them into pieces. Put the banana pieces in the Thermomix bowl with the juice of half a lemon, 30 g of sugar and 3 cl of white rum. Set aside half a banana for decoration. Mix everything for 20 Sek./Stufe 8 until you obtain a smooth cream.

Preparation of the whipped cream

Thermomix® Setting

2 min/Speed 3.5

Insert the whisk into the Thermomix. Pour 25 cl of light sour cream into the bowl and add 2 sachets of vanilla sugar. Whip the cream into whipped cream for 2 Min./Stufe 3.5. Monitor the consistency to avoid over-whipping the cream.

120

Beat the egg whites until stiff

Thermomix® Setting

3 min/Speed 4

Remove the whipped cream from the bowl and set aside. Insert the whisk again. Add 2 egg whites and a pinch of salt into the Thermomix bowl. Beat the egg whites until stiff for 3 Min./Stufe 4.

180

Incorporation of the ingredients

Remove the egg whites from the bowl and remove the whisk. Gently incorporate the whipped cream into the banana cream using a spatula. Then, gently incorporate the egg whites into the preparation.

Refrigeration

Divide the mousse into individual cups. Place the cups in the refrigerator for at least 2 hours so that the mousse sets.

Decoration and service

When serving, decorate each cup with chocolate shavings and a banana slice. You can also add a few vanilla beans for a gourmet touch.

Finished cooking? Great! 🎉

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About this recipe

The light banana mousse is a dessert that I discovered a few years ago during a trip to Martinique. I was in a small family inn, and the owner, an adorable lady named Marie-Thérèse, prepared this mousse for me for dessert. She told me that it was a recipe from her grandmother, passed down from generation to generation. Since then, I have adapted it to my way, using the Thermomix® to facilitate preparation. The banana is the main ingredient, of course. It is important to choose ripe bananas, but not too much, so that they have a good sweet taste and a creamy texture. The lemon juice is essential to prevent the bananas from blackening and to bring a touch of acidity that balances the sweetness. The white rum, although optional, really enhances the flavors of the banana and brings a small exotic note. The light sour cream contributes to the smooth texture of the mousse, without making it too heavy. And the whipped egg whites are the key to obtaining an airy and light mousse. For the preparation with the Thermomix®, it is important to respect the times and speeds indicated. For the whipped cream, carefully monitor the consistency to avoid over-whipping it and obtaining butter. For the whipped egg whites, make sure that the bowl and the whisk are perfectly clean and dry, otherwise they will not rise properly. Feel free to add a pinch of salt to help them rise. The incorporation of the ingredients must be done delicately, using a spatula, so as not to break the egg whites and maintain the lightness of the mousse. For a vegan version, you can replace the light sour cream with coconut cream and the egg whites with aquafaba (the cooking water of chickpeas) whipped. You can also vary the spices by adding a pinch of cinnamon, nutmeg or ginger for a warmer taste. For a more gourmet version, you can add chocolate chips or crushed nuts. When serving, you can decorate the cups with chocolate shavings, banana slices, vanilla beans or even a little caramel. The mousse goes very well with dry biscuits, cat tongues or almond tiles. You can also serve it with a fresh fruit salad for an even lighter and more refreshing dessert. The mousse can be kept in the refrigerator for about 24 hours. You can prepare it in advance and let it set in the fridge for at least 2 hours before serving. It is even better the next day, because the flavors have time to develop. For a more original presentation, you can serve it in verrines, ice cream cups or even coconut shells.

Light banana mousse

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Description

Ingredients (8 ingredients)

Preparation (6 steps)

Preparation of the bananas

Preparation of the whipped cream

Beat the egg whites until stiff

Incorporation of the ingredients

Refrigeration

Decoration and service

Finished cooking? Great! 🎉

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